foodie 1

Friday, March 12, 2010

Rosemary Roasted Almonds

I found this recipe in my appetizers section of my clipped out recipes. It was perfect since we had just bought a bag of almonds for snacking and had some rosemary leftover from another recipe to use up. We had them as a snack during the Super Bowl and then for snacking for a few weeks afterward. Yum!

Combine all ingredients in a medium bowl; toss to coat. Arrange nut mixture in a single layer on a baking sheet lined with foil. Bake at 325° for 20 minutes or until lightly toasted. Cool to room temperature.